Meat is excellent source of protein, which is important for growth and development [1-7]. But did you know it also contain many other substances you need for good health as Iodine, which helps your body produce thyroid hormones. Iron, which carries oxygen throughout your body. Zinc, which boosts your immune system, keeps your skin healthy, and promotes growth, development, and reproductive health. Vitamin B12, which works on your nervous system. Omega 3, which supports heart and brain health [8-14].

It is recommended to eat 1-3 portions of lean meat and poultry, fish, eggs, tofu, nuts and seeds, and beans or legumes every day. 3-4 portions are recommended during pregnancy. To ensure you get enough iron and zinc, about half of this should be lean red meat [160-166]. A standard portion size of meat or poultry is 65g of cooked lean red meat such as beef, lamb, veal, goat (about 90-100g raw). 80g of cooked lean poultry such as chicken or turkey (about 100g raw). But when it comes to red meat, moderation is key [15-21]. Scientists recommend a maximum of 455g of cooked lean meat per week, and limiting processed meats such as ham and bacon to avoid some of the health risks associated with eating these foods. Many men eat too much red meat, and conversely, women and children tend not to eat enough [22- 28].

There are so many delicious ways to prepare meat. Choose lean cuts of meat. Cut chops, lean rump steaks, or breasts are good places to start [157-163]. Grill meats instead of frying them. And don't add extra oil when cooking. Use low-fat marinades to add flavour to your meat. Marinades also tenderize meat and keep it moist while cooking [29-35]. When frying meat, place it on a wire rack over a baking sheet to drain the fat. When slow-cooking stews, curries, and casseroles, try using less meat and more vegetables and beans [36-42].

Cooking meat properly kills all bacteria. This will protect you and your family from food poisoning. Safe cooking methods depend on the type of meat [150-156]. Some meats need to be cooked thoroughly (i.e. until the juices run clear and no pink or red flesh is visible when cut) [43-49]. Cook the following meats thoroughly Offal (including liver), Meatballs and sausages, Kebabs, Rolled roasts. You can eat a whole cut of beef or lamb if it is still pink or raw on the inside (as long as it is cooked on the outside) [143-149]. This includes Steaks, Chops, and Roasts. If you are at higher risk for more severe effects of toxoplasmosis (for example, if you are pregnant or immunocompromised), you should make sure the meat is cooked thoroughly to reduce this risk [50-56]. It can be hard to know how long to cook meat – it varies depending on the size of the cut, the quality of the meat, and how you like it served (if it’s red meat).Rather than concentrate on cooking time, you could monitor temperature [57- 63].

Storing your meat and flesh safely also helps stop bacteria spreading, reducing the threat of food poisoning [64-70]. Tips for chilling meat and flesh safely include Store unwrapped fresh raw meat in clean holders in the coldest part of your fridge (at 0-3 ºC). Still, you can keep it for over to 5 days (the face of the meat will dry out a little, but this stops the growth of micro-organisms), If the vessel is voiced to allow air rotation [71-77]. You can leave meat and flesh wrapped in its original packaging (A plastic bag from the butcher or a sealed package from the supermarket), but this keeps humidity trapped, which enables bacteria to grow [78-84]. Meat or flesh cooled in its shop packaging should be used within 3 days. Store raw diced meat in the coldest part of the fridge and use within 3 days [85-92]. Don’t eat meat after the use- by date. Cool any leftover cooked meat or flesh as snappily as you can (lower than one hour), and also put it in your fridge for latterly [93-99].

Indurating meat and flesh is a great way to stay systematized. Then are some tips for indurating your meat safely [100-106]. Indurate your meat and flesh before the stylish before or use by date. The stylish idea is to put your meat and flesh in the freezer as soon as you get home from shopping [136-142]. Over time, the air in the freezer can percolate the plastic, ‘burning’ the meat or flesh. Meat with freezer burn is still safe to eat, but the freezer burn can affect the taste. Still, cook it straight down, if you defrost the meat or flesh in the microwave [107-113]. Thaw it in the fridge to make sure it does not get too warm, if you want to cook it latterly [129-135].

When defrosting meat or flesh in the fridge, do it in a sealed vessel [121-128]. This keeps any hazardous (which may contain bacteria) down from other foods in your fridge. And flash back, if you defrost meat and also cook it, you can indurate it again. But don’t reheat meat or flesh further than formerly. This increases the threat of food poisoning [114-120].

Meat is a great source of protein and lots of other nutrients your body needs. Check your recommended intake of meat and try to stick with it. Meat must be stored and cooked safely. There are lots of ways you can shop for meat sustainably and ethically.

Conflicts of Interest

The author declare no conflicts of interest.

1. Shaltout A, Riad EM, AbouElhassan A. Prevalence of Mycobacterium Tuberculosis in Imported cattle Offals and its lymph Nodes. Vet Med J (Giza). 2017; 63: 115-122.
2. Shaltout FA, Riad EM, Abou-Elhassan A. Prevalence of Mycobacterium Spp. In Cattle Meat and Offal's Slaughtered in and Out Abattoir. Egyptian Vet Med Association. 2017; 77: 407-420.
3. El-Aziz OA, Hassanin F, Shaltout F, Mohamed O. Prevalence of Some Foodborne Parasitic Affection in Slaughtered Animals in Loacal Egyptian Abottoir. Benha Vet Med J. 2021; 2: 1-5.
4. Elaziz OA, Hassanin FS, Shaltout FA, Mohamed OA. Prevalence of some zoonotic parasitic affections in sheep carcasses in a local abattoir in Cairo, Egypt. Benha Vet Med J. 2021; 41: 115-119.
5. Al Shorman AAM, Shaltout FA, Hilat N. Detection of certain hormone residues in meat marketed in Jordan. Jordan University of Science and Technology. 1999; 23-25.
6. Saleh E, Shaltout F, Elaal EA. Effect of some organic acids on microbial quality of dressed cattle carcasses in Damietta abattoirs, Egypt. Damanhour J Vet Sciences. 2021; 5: 17-20.
7. Edris A, Hassanin FS, Shaltout FA, Elbaba AH, Adel NM. Microbiological Evaluation of Some Heat Treated Fish Products in Egyptian Markets. EC Nutrition. 2017; 12: 124-132.
8. Edris A, Hassan MA, Shaltout FA, Elhosseiny S. Chemical evaluation of cattle and camel meat. Benha Vet Med J. 2013; 25: 145-150.
9. Edris AM, Hassan MA, Shaltout FA, Elhosseiny S. Detection of E.coli and Salmonella organisms in cattle and camel meat. Benha Vet Med J. 2013; 24: 198-204.
10. Edris AM, Hemmat MI, Shaltout FA, Elshater MA, Eman FMI. Study on Incipient Spoilage of Chilled Chicken Cuts-Up. Benha Vet Med J. 2012; 23: 81-86.
11. Edris AM, Hemmat MI, Shaltout FA, Elshater MA, Eman FMI. Chemical Analysis of Chicken Meat with Relation to its Quality. Benha Vet Med J. 2012; 23: 87-92.
12. Edris AM, Shaltout FA, Abd Allah AM. Incidence of Bacillus cereus in some meat products and the effect of cooking on its survival. Zag Vet J. 2005; 33: 118-124.
13. Edris AM, Shaltout FA, Arab WS. Bacterial Evaluation of Quail Meat. Benha Vet Med J. 2005; 16: 1-14.
14. Edris AM, Shaltout FA, Salem GH, El-Toukhy EI. Incidence and isolation of Salmonellae from some meat products. Benha University Faculty of Vet Med. 2011; 172-179.
15. Edris AA, Hassanin FS, Shaltout FA, Elbaba AH, Adel NM. Microbiological Evaluation of Some Heat Treated Fish Products in Egyptian Markets. EC Nutrition. 2017; 12: 134-142.
16. Edris AM, Shaltout FA, Salem GH, El-Toukhy EI. Plasmid profile analysis of Salmonellae isolated from some meat products. Benha University, Faculty of Veterinary Medicine. Fourth Scientific Conference 25-27th May 2011 Vet Med and Food Safety. 2011; 194-201.
17. Ragab A, Edris AM, Shaltout FAE, Salem AM. Effect of titanium dioxide nanoparticles and thyme essential oil on the quality of the chicken fillet. Benha Vet Med J. 2022; 41: 38-40.
18. Hassan MA, Shaltout FA, Arfa MM, Mansour AH, Saudi KR. Biochemical Studies On Rabbit Meat Related To Some Diseases. Benha Vet Med J. 2013; 25: 88?93.
19. Hassan MA, Shaltout FA. Occurrence of Some Food Poisoning Microorganisms in Rabbit Carcasses. Alex J Vet Science. 1997; 13: 55-61.
20. Hassan M, Shaltout FA, Saqur N. Histamine in Some Fish Products. Archives of Animal Husbandry and Dairy Science. 2020; 2: 1-3.
21. Hassan MA, Shaltout FA. Comparative Study on Storage Stability of Beef, Chicken meat, and Fish at Chilling Temperature. Alex J Vet Science. 2004; 20: 21-30.
22. Hassan MA, Shaltout FA, Arafa MM, Mansour AH, Saudi KR. Biochemical studies on rabbit meat related to some diseases. Benha Vet Med J. 2013; 25: 88-93.
23. Hassan MA, Shaltout FA, Maarouf AA, El-Shafey WS. Psychrotrophic bacteria in frozen fish with special reference to pseudomonas species. Benha Vet Med J. 2014; 27: 78-83.
24. Hassan MA, Shaltout FA, Arafa MM, Mansour AH, Saudi KR. Bacteriological studies on rabbit meat related to some diseases. Benha Vet Med J. 2013; 25: 94-99.
25. Hassanin FS, Hassan MA, Shaltout FA, Shawqy NA, Abd-Elhameed GA. Chemical criteria of chicken meat. Benha Veterinary Medical Journal. 2017; 33: 457-464.
26. Shaltout FA. Egyptian Medicinal Plants and Respiratory Disease. J Agriculture and Education Research. 2024; 2: 1-7.
27. Hassanin FS, Hassan MA, Shaltout FA, Elrais-Amina M. Clostridium Perfringens in Vacuum Packaged Meat Products. Benha Veterinary Medical Journal. 2014; 26: 49-53.
28. Hassanien FS, Shaltout FA, Fahmey MZ, Elsukkary HF. Bacteriological quality guides in local and imported beef and their relation to public health. Benha Veterinary Medical J. 2020; 39: 125-129.
29. Hassanin FS, Shaltout FA, Mostafa EM. Parasitic affections in edible offal. Benha Vet Med J. 2013; 25: 34-39.
30. Hassanin FS, Shaltout FA, Lamada HM, Abd Allah EM. The Effect of Preservative (Nisin) on the Survival of Listeria Monocytogenes. Benha Veterinary Medical Journal. 2011; 1: 141-145.
31. Shaltout FA. Dry-Aged Meat and their Importance. Open J of Frail Sci. 2024; 2: 000111.
32. Khattab E, Shaltout F, Sabik I. Hepatitis A virus related to foods. Benha Veterinary Medical J. 2021; 40: 174-179.
33. Shaltout FA. Human Parasites in Relation to Contaminated Food and Drinking Water. J Biomed Sci Biotech Res. 2024; 2: 1-5.
34. Saad SM, Shaltout FA, Farag AAA, Mohammed HF. Organ phosphorus Residues in Fish in Rural Areas. J Progress in Engineering and Physical Science. 2022; 1: 27-31.
35. Shaltout FAE. Everything about Nutritional Value of the Meat Ingredients and how we can reduce its Microbial Hazards. J Vet Sci Res. 2025; 10: 1-8.
36. Saif M, Saad SM, Hassanin FS, Shaltout FA, Zaghloul M. Molecular detection of enter toxigenic Staphylococcus aureus in ready-to-eat beef products. Benha Veterinary Medical J. 2019; 37: 7-11.
37. Saif M, Saad SM, Hassanin FS, Shaltout FA, Zaghlou M. Prevalence of methicillin-resistant Staphylococcus aureus in some ready-to-eat meat products. Benha Veterinary Medical Journal. 2019; 37: 12-15.
38. Farag AA, Saad SM, Shaltout FA, Mohammed HF. Studies on Pesticides Residues in Fish in Menofia Governorate. Benha J Applied Sciences. 2023; 8: 323-330.
39. Shaltout FA. The concept of meat analysis in economy and public health. Dietary Nourishment and Food Processing Techniques. 2024; 1: 1-7.
40. Farag AA, Saad SM, Shaltout FA, Mohammed H. Organ chlorine Residues in Fish in Rural Areas. Benha J Applied Sciences. 2023; 8: 331-336.
41. Shaltout F, Hussein M, Elsayed NK. Histological Detection of Unauthorized Herbal and Animal Contents in Some Meat Products. J Advanced Veterinary Research. 2023; 13: 157-160.
42. Shaltout F, Heikal GI, Ghanem A. Mycological quality of some chicken meat cuts in Gharbiya governorate with special reference to Aspergillus flavus virulent factors. Benha Veterinary Medical Journal. 2022; 42: 12-16.
43. Darwish Z, Shaltout FA, Salem RM, Eldiasty EM, Diab FA. Seasonal Impact on the Prevalence of Yeast Contamination of Chicken Meat Products and Edible Giblets. J Advanced Veterinary Research. 2022; 12: 641-644.
44. Shaltout FA, Barr AAH, Abdelaziz ME. Pathogenic Microorganisms in Meat Products. Biomedical J Scientific and Technical Research. 2022; 41: 32836-32843.
45. Shaltout FA, Thabet MG, Koura HA. Impact of Some Essential Oils on the Quality Aspect and Shelf Life of Meat. Benha Veterinary Medical J. 2017; 33: 351-364.
46. Shaltout FA, Mohammed IZ, El-Sayed AA. Bacteriological profile of some raw chicken meat cuts in Ismailia city, Egypt. Benha Veterinary Medical J. 2020; 39: 11-15.
47. Shaltout F, Mohammed IZ, El-Sayed AA. Detection of E. coli O157 and Salmonella species in some raw chicken meat cuts in Ismailia province, Egypt. Benha Veterinary Medical Journal. 2020; 39: 101-104.
48. Shaltout FA, El-diasty EM, Asmaa-Hassan MA. Hygienic Quality of Ready to Eat Cooked Meat in Restaurants at Cairo. J Global Biosciences. 2019; 8: 6627-6641.
49. Shaltout FA, Nasief MZ, Lotfy LM, Gamil BT. Microbiological status of chicken cuts and its products. Benha Veterinary Medical J. 2019; 37: 57-63.
50. Shaltout FA. Poultry Meat. Scholarly J Food and Nutrition. 2019; 22: 1-2.
51. Shaltout FA. Food Hygiene and Control. Food Science and Nutrition Technology. 2019; 4: 1-2.
52. Hassanin F, Shaltout F, Homouda S, Arakeeb SM. Natural preservatives in raw chicken meat. Benha Veterinary Medical J. 2019; 37: 41-45.
53. Shaltout FAE. Additives Extend the Food Shelf Life by Addition of Preservatives Nitrate, and Nitrite to Food. Dietary Nourishment and Food Processing Techniques. 2024; 1: 1-12.
54. Hazaa W, Shaltout F, El-Shate MAH. Prevalence of some chemical hazards in some meat products. Benha Veterinary Medical J. 2019; 37: 32-36.
55. Shaltout FAE. Using of Meat Diets as a Functional Food, Dietary Nourishment and Food Processing Techniques. 2024; 1: 1-14.
56. Shaltout FA. Evaluation of Hazards in food. J Medical Discoveries. 2024; 1: 1-8
57. Hazaa W, Shaltout F, El-Shater M. Identification of Some Biological Hazards in Some Meat Products. Benha Veterinary Medical J. 2019; 37: 27-31.
58. Shaltout FA. Through a light on Meat as Functional food. Int J Nursing Didactics. 2024; 14: 1-12.
59. Gaafar R, Hassanin FS, Shaltout F, Zaghloul M. Molecular detection of enterotoxigenic Staphylococcus aureus in some ready to eat meat-based sandwiches. Benha Veterinary Medical J. 2019; 37: 22-26.
60. Shaltout F. Microbial Contamination of Beef and Beef Products. J Nutrition and Food Processing. 2019; 2: 1.
61. Gaafar R, Hassanin FS, Shaltout F, Zaghloul M. Hygienic profile of some ready to eat meat product sandwiches sold in Benha city, Qalubiya Governorate, Egypt. Benha Veterinary Medical J. 2019; 37: 16-21.
62. Shaltout FA. Abattoir and Bovine Tuberculosis as a Reemerging Foodborne Disease. Biomed J Sci and Tech Res. 2024; 54.
63. Saad SM, Shaltout FA, Elroos NAA, El-nahas SB. Antimicrobial Effect of Some Essential Oils on Some Pathogenic Bacteria in Minced Meat. J Food Sci Nutr Res. 2019; 2: 13-21.
64. Shaltout FAE. Good News about Application of Advanced Methods in Food Examination. Dietary Nourishment and Food Processing Techniques. 2024; 1: 1-9.
65. Saad SM, Shaltout FA, Elroos NAA, El-nahas SB. Incidence of Staphylococci and E. coli in Meat and Some Meat Products. EC Nutrition. 2019; 14.
66. Shaltout FAE. Our options to improve food safety and quality by using preservatives which are used in food processing and preservation. Dietary Nourishment and Food Processing Techniques. 2024; 1: 1-16.
67. Saad SM, Hassanin FS, Shaltout FA, Nassif MZ, Seif MZ. Prevalence of Methicillin-Resistant Staphylococcus Aureus in Some Ready-to-Eat Meat Products. American J Biomedical Science and Research. 2019; 4: 460-464.
68. Fahim S. Pollution of Chicken Meat and Its Products by Heavy Metals. Research and Reviews on Healthcare: Open Access J. 2019; 4: 3381-3382.
69. Shaltout FA, EL-Diasty EM, Mohamed MSM. Effects of chitosan on quality attributes fresh meat slices stored at 40 C. Benha Veterinary Medical Journal. 2018; 35: 157-168.
70. Shaltout F, Abdel-Aziz A. Salmonella enterica serovar Enteritidis in poultry meat and their epidemiology. Vet Med J Giza. 2004; 52: 429-436.
71. Shaltout FA, El-Shorah HF, El Zahaby DI, Lotfy LM. Bacteriological Profile of Chicken Meat Products. SciFed Food and Dairy Technology J. 2018; 1: 83-90.
72. Shaltout FA, El-Shater MAH, Abd El-Aziz WM. Bacteriological assessment of Street Vended Meat Products sandwiches in kalyobia Governorate. Benha Veterinary Medical Journal. 2015; 28: 58?66.
73. Shaltout FA, El shatter MA, Fahim HM. Studies on Antibiotic Residues in Beef and Effect of Cooking and Freezing on Antibiotic Residues Beef Samples. Scholarly J Food and Nutritionm. 2019; 2: 1-4.
74. Shaltout FA, Zakaria IM and Nabil ME. Incidence of Some Anaerobic Bacteria Isolated from Chicken Meat Products with Special Reference to Clostridium perfringens. Nutrition and Food Toxicology. 2018; 2: 429-438.
75. Shaltout FA, Maarouf AAA, ES Elkhouly M. Bacteriological Evaluation of Frozen Sausage. Nutrition and Food Toxicology. 2017; 1: 174-185.
76. Shaltout FA, El-Toukhy EI, Abd El-Hai MM. Molecular Diagnosis of Salmonellae in Frozen Meat and Some Meat Products. Nutrition and Food Technology Open Access. 2019; 5: 1-6.
77. Shaltout FA, Ali AM, Rashad SM. Bacterial Contamination of Fast Foods. Benha J Applied Sciences (BJAS). 2016; 1: 45-51.
78. Shaltout FA, Zakaria IM, Eltanani J, Elmelegy AS. Microbiological status of meat and chicken received to University student hostel. Benha Veterinary Medical J. 2015; 29: 187?192.
79. Saad SM, Edris AM, Shaltout FA, Shimaa E. Isolation and identification of salmonellae and E.coli from meat and poultry cuts by using A. multiplex PCR. Benha Vet Med J. 2012; 16-26.
80. Saad SM, Shaltout FA. Mycological Evaluation of camel carcasses at Kalyobia Abattoirs. Vet Med J. Giza. 1998; 46: 223-229.
81. Shaltout FA. Whey We Extend the Food Shelf Life by Aid of Natural Antioxidants. Biomed J Sci and Tech Res. 2024; 59.
82. Saad SM, Shaltout FA, Elroos NAA, El-Nahas SB. Antimicrobial Effect of Some Essential Oils on Some Pathogenic Bacteria in Minced Meat. J Food Sci Nutr Res. 2019; 2: 013-021.
83. Saad SM, Hassanin FS, Shaltout FA, Nassif MZ, Seif MZ. Prevalence of Methicillin-Resistant Staphylococcus Aureus in Some Ready-to-Eat Meat Products. American Journal of Biomedical Science & Research. 2019; 4: 460-464.
84. Saad SM, Shaltout FA, Elroos NAA, El-nahas SB. Incidence of Staphylococci and E. coli in Meat and Some Meat Products. EC Nutrition. 2019; 14: 1-7.
85. Shaltout FA, Riad EM, Ahmed TES, Assam AA. Studying the Effect of Gamma Irradiation on Bovine Offal's Infected with Mycobacterium tuberculosis Bovine Type. Journal of Food Biotechnology Research. 2017; 1: 1-6.
86. Shaltout FA, Zakaria IM, Nabil ME. Incidence of Some Anaerobic Bacteria Isolated from Chicken Meat Products with Special Reference to Clostridium perfringens. Nutrition and Food Toxicology. 2018; 2: 429-438.
87. Shaltout FA, Hassan MA, Hassanin FS. Thermal Inactivation of Enterohaemorrhagic Escherichia Coli O157:H7 and Its Senstivity to Nisin and Lactic Acid Cultures. 1rst Ann Confr FVM Moshtohor. 2004.
88. Shaltout FA, El-diasty EM, Elmesalamy M, Elshaer M. Study on fungal contamination of some chicken meat products with special reference to 2 the use of PCR for its identification. Veterinary Medical J Giza. 2014; 60: 1-22.
89. Shaltout FA. Microbiological Aspects of Semi-cooked chicken Meat Products. Benha Vet Med J. 2002; 13: 15-26.
90. Shaltout FA, Thabet MG, Koura HA. Impact of some essential oils on the quality aspect and shelf life of meat. Benha Veterinary Medical Journal. 2017; 33: 351-364.
91. Shaltout FA, Farouk M, Ibrahim HAA, Afifi MEM. Incidence of Coliform and Staphylococcus aureus in ready to eat fast foods. Benha Veterinary Medical Journal. 2017; 32: 13-17.
92. Shaltout FA, Zakaria IM, Nabil ME. Detection and typing of Clostridium perfringens in some retail chicken meat products. Benha Veterinary Medical Journal. 2017; 33: 283-291.
93. Shaltout FA. Studies on Mycotoxins in Meat and Meat by Products. Int System for Agricultural Science and Technology. 1992.
94. Shaltout FA. Mycological And Mycotoxicological profile Of Some Meat products. Int System for Agricultural Science and Technology. 1996.
95. Shaltout FA. Proteolytic Psychrotrophes in Some Meat products. Alex Vet Med J. 1998; 14: 97-107.
96. Shaltout FA. Anaerobic Bacteria in Vacuum Packed Meat Products. Benha Vet Med J. 1999; 10: 1-10.
97. Shaltout FA. Protozoal Foodborne Pathogens in some Meat Products. Assiut Vet Med J. 2000; 42: 54-59.
98. Shaltout FA. Quality evaluation of sheep carcasses slaughtered at Kalyobia abattoirs. Assiut Veterinary Medical J. 2001; 46: 150-159.
99. Shaltout FA. Microbiological Aspects of Semi-cooked Chicken Meat Products. Benha Vet Med J. 2002; 13: 15-26.
100. Shaltout FA. Yersinia Enterocolitica in some meat products and fish marketed at Benha city. The Third Int conference Mansoura. 2003; 29-30.
101. Shaltout FA. Microbiological quality of chicken carcasses at modern Poultry plant. The 3rd Scientific Conference, Faculty of Vet Med Benha University. 2009; 1-3.
102. Shaltout FA, Aziz AAM. Salmonella enteric a Server Enteritidis in Poultry Meat and their Epidemiology. Vet Med J Giza. 2004; 52: 429-436.
103. Shaltout FA, Aziz AM. Escherichia Coli Strains in Slaughtered Animals and their Public Health Importence. J Egypt Vet Med Association. 2004; 64: 7-21.
104. Shaltout FA, Amin R, Nassif MZ, Abdel-wahab S. Detection of aflatoxins in some meat products. Benha Vet Med J. 2014; 27: 368-374.
105. Shaltout FA, Riad, EMAF, Asmaa AAA. Improvement of microbiological status of oriental sausage. J Egyptian Vet Med Association. 2012; 72: 157-167.
106. Shaltout FA, Daoud JR. Chemical analytical studies on rabbit meat and liver. Benha Vet Med J. 1996; 8: 17-27.
107. Shaltout FA, Edris AM. Contamination of shawerma with pathogenic yeasts. Assiut Vet Med J. 1999; 40: 170-176.
108. Shaltout FA, Eldiasty EM, Mohamed MS. Incidence of lipolytic and proteolytic fungi in some chicken meat products and their public health significance. Animal Health Research Institute: First International Conference on Food Safety and Technology. 2014; 19: 79-89.
109. Shaltout FA, Eldiasty E, Salem R, Asmaa H. Mycological quality of chicken carcasses and extending shelf – life by using preservatives at refrigerated storage. Vet Med J-Giza (VMJG). 2016; 62: 1-7.
110. Shaltout FA, Salem R, Eldiasty E, Fatema D. Mycological evaluation of some ready to eat meat products with special reference to molecular chacterization. Vet Med J-Giza. 2016; 62: 9-14.
111. Shaltout FA, Elshater M, Abdelaziz W. Bacteriological assessment of street vended meat products sandwiches in Kalyobia Governorate. Benha Vet Med J. 2015; 28: 58-66.
112. Shaltout FA, Gerges MT, Shewail AA. Impact of Organic Acids and Their Salts on Microbial Quality and Shelf Life of Beef. Assiut Vet Med J. 2018; 64: 164-177.
113. Shaltout FA, Ghoneim AM, Essmail ME, Yousseif A. Studies on aflatoxin B1 residues in rabbits and their pathological   J Egypt Vet Med Association. 2001; 61: 85-103.
114. Shaltout FA, El-Lawendy HMT. Heavy Metal Residues in Shawerma. Beni-Suef Vet Med J. 2023; 13: 213-224.
115. Shaltout FA, Hashim MF. Histamine in salted, Smoked and Canned Fish products. Benha Vet Med J. 2002; 13: 1-11.
116. Shaltout FA, Hashim MF, Elnahas S. Levels of some heavy metals in fish (tilapia nilotica and Claris lazera) at Menufia Governorate. Benha Vet Med J. 2015; 29: 56-64.
117. Shaltout FA, Ibrahim HM. Quality evaluation of luncheon and Alexandrian sausage. Benha Vet Med J. 1997; 10 1-10.
118. Shaltout FA, Nassif MZ, Shakran AM. Quality of battered and breaded chicken meat products. Glob J Agric Food Safety Sci. 2014; 1: 283-299.
119. Shaltout FA, Amani MS, Mahmoud AH. Bacterial aspect of cooked meat and offal at street vendors’ level. Benha Vet Med J. 2013; 24: 320-328.
120. Shaltout FA, Salem RMT. Moulds, aflatoxin B1 and Ochratoxin A in Frozen Livers and meat products. Vet Med J Giza. 2000; 48: 341-346.
121. Al-Tarazi Y, Al-Zamil A, Shaltout F, Abdel-Samei H. Microbiological status of raw cow milk marketed in northern Jordan. Assiut Vet Med J. 2002; 49: 180-194.
122. Shaltout FA, Zakaria IM, Nabil ME. Incidence of Some Anaerobic Bacteria Isolated from Chicken Meat Products with Special Reference to Clostridium perfringens. Nutrition and Food Toxicology. 2018; 2: 429-438.
123. Shaltout FA, El-diasty EM, Mohamed MS. Incidence of lipolytic and proteolytic fungi in some chicken meat products and their public health significance. 1^st Scientific conference of food safety and Technology. 2014; 79-89.
124. Shaltout F, El-diasty M, Salem M, Hassan A. Mycological quality of chicken carcasses and extending shelf -life by using preservatives at refrigerated storage. Vet Med J-Giza. 2016; 62: 1-7.
125. Shaltout FA, Salem RM, El-Diasty EM, Hassan WIM. Effect of Lemon Fruits and Turmeric Extracts on Fungal Pathogens in Refrigerated Chicken Fillet Meat. Global Veterinaria. 2019; 21: 156-160.
126. Shaltout A, El-diasty M, Elmesalamy M, El-shaer M. Study on fungal contamination of some chicken meat products with special reference to 2 the use of PCR for its identification. Conference, Vet Med J-Giza. 2014; 60: 1-22.
127. Shaltout A, Salem M, El-diasty E, Diab F. Mycological evaluation of some ready to eat meat products with special reference to molecular characterization. Vet Med J-Giza. 2016; 62: 9-14.
128. Shaltout FA, Maarouf AAA, Ahmed EMK. Heavy Metal Residues in chicken cuts up and processed chicken meat products. Benha Veterinary Medical Journal. 2018; 34: 473-483.
129. Shaltout FA, Lamada HM, Edris EAM. Bacteriological examination of some ready to eat meat and chicken meals. Biomed J Sci Tech Res. 2020; 27: 20461-20465.
130. Asmaa S, Fahim S. Prevalence of some food poisoning bacteria in semi cooked chicken meat products at Qaliubiya governorate by recent Vitek 2 compact and PCR techniques. Benha Vet Med J. 2020; 38: 88-92.
131. Shaltout FA. Good Idea on Preservatives and the Natural Preservatives and Meat Preservation Against the Foodborne Pathogens and the Spoilage Microorganisms. Biomed J Sci Tech Res. 2024; 57: 1-17.
132. Asmaa S, Fahim S. Detection of food poisoning bacteria in some semi-cooked chicken meat products marketed at Qaliubiya governorate. Benha Vet Med J. 2020; 38: 93-96.
133. Shaltout FA. Abattoir and Bovine Tuberculosis as A Reemerging Foodborne Disease. Clinical Medical Reviews and Report. 2024; 6: 1-7.
134. Shaltout FA. Viruses in Beef, Mutton, Chevon, Venison, Fish and Poultry Meat Products. Food Science & Nutrition Technology. 2023; 8: 1-10.
135. Shaltout FA. Human Salmonellosis Acquired through the Food. Acta Scientific Pharmaceutical Sciences. 2024; 8: 1-6.
136. Elkholy RA, Hussein MN, El-Roos NAA, Shaltout FAE. Enhancing Microbiological and Histological Quality of Frozen Turkey Meat Using Vinegar. Egypt J Vet Sci. 2025; 1-8.
137. Shaltout FA. Availability, Price, Tradition, Religion, Income, Social, Development and Economic Influences on Meat Consumption. Med J Clin Trials Case Stud. 2024; 8: 000370.
138. Mohamed QM, Shaltout FA, Ali EA. Multidrug-Resistant Bacteria from Raw Chevon and Mutton Meat. Egypt J Vet Sci. 2025; 1-8.
139. Shaltout FAE, Barr AAH, Abdelaziz ME. Pathogenic Microorganisms in Meat Products. Biomed J Sci Tech Res. 2022; 41: 32836-32843.
140. Soliman MK, Shaltout FA, Ali EA. Bacteriological Quality Profiles and Prevalence of Staphylococcus aureus, Salmonella Species, and E. coli in Meat Samples of Sheep and Goats. Egypt J Vet Sci. 2025; 1-7.
141. Ibrahim SM, Hassanin FS, Abou-Elroos NS, Shaltout FA. Quantifying the antimicrobial Efficacy of Selected Herbal Essential Oils against Bacteria in Simulated Beef Steak Conditions. Egypt J Vet Sci. 2025; 1-9.
142. Shaltout FA. The Availability, the Price, the Tradition, the Religion, the Income, the Social, the Development and the Economic Influences on the Meat Consumption. Biomed J Sci Tech Res. 2024; 55: 1-10.
143. Ibrahim S, Hassanin F, Abou-Elroos N, Shaltout F. Evaluating the impact of Certain Herbal Essential Oils on The Shelf Life and Chemical Composition of Beef Steak. Egypt J Vet Sci. 2025; 1-8.  
144. Shaltout FA. Our Opinion on Using of Irradiation in Food Preservation and Production. J Medical and Clinical Case Reports. 2024; 1: 1-9.
145. Anees KPH, El-diasty EM, Shaltout FA. Mycological Evaluation and Occurrence of Aflatoxins and Ochratoxin A in Tilapia Oreochromis Nilotic us Fish and Fish Products. J Advanced Veterinary Research. 2023; 13: 1381-1385.
146. Amr AK, Hassanin FS, Hassan MA, Shaltout FA. Trials to Estimate and Control the Residual Levels of Heterocyclic Aromatic Amines in Meat Products. Assiut Vet Med J. 2024; 70: 98-105.
147. Shaltout FA, Mohammed I, Afify EA. Detection of E. coli O157 and Salmonella species in some raw chicken meat cuts in Ismailia province, Egypt. Benha Vet Med J. 2020; 39: 101-104.
148. Hassanin FS, Shaltout FA, Maarouf AA, El-Sisy SF, Ahmed AE. Bacteriological profile of frozen chicken meat cuts at Qalubiya governorate markets. Benha Vet Med J. 2020; 39: 1-5.
149. Shaltout FA, Heikal GI, Ghanem AM. Mycological quality of some chicken meat cuts in Gharbiya governorate with special reference to Aspergillus flavus virulent factors. Benha Vet Med J. 2022; 42: 12-16.
150. Shaltout F. Application of Irradiation in Food Preservation and Production. J Pathology Research Reviews and Reports. 2024; 6: 1-8.
151. Taha S, Shaltout F, Edris S, Nabil ME. Effect of lavender oil, clove oil and frankincense extract on sensory and microbial properties of raw drumsticks in refrigerator. Benha Vet Med J. 2024; 46: 135-139.
152. Shaltout FA, Salem RM, El-Diasty EM, Diab FA. Experimental Study on the Effect of Propionibacterium and Acetic acid on Candida albicans contamination in chicken fillet Stored at Chilling Conditions. Benha Vet Med J. 2023; 43: 91-96.
153. Mubarak SR, Abou EL-Roos NA, Hussein MN, Shaltout FAE. Comparative microbiological evaluation between fresh and frozen bovine liver. Benha Vet Med J. 2024; 47: 99-102.
154. El Asely MM, Elbab GFF, Shaltout FAE. Antibiotic Residues in Commercially Available Freshwater and Marine Fish: A Risk Assessment. Egyptian J Aquatic Biology and Fisheries. 2024; 28: 397-410.
155. El Asely MM, Elbab GFF, Shaltout AE. Impact of Freezing Intervals on Oxytetracycline and Ciprofloxacin Residues in Nile Tilapia and Catfish Muscles. Egypt J Vet Sci. 2025; 56: 1419-1424.
156. Elkholy RA, EL-Roos NAA, Hussein MN, Shaltout FAE. Differential Microbiological Quality on Marketed Frozen Turkey Breast and Thigh Meat. Egypt J Vet Sci. 2025; 56: 1-10.
157. Shaltout FA. The Food Additives Used In Food Production, Advantages and Disadvantages. World Journal of Internal Medicine and Surgery. 2024; 1: 1-17.
158. Shaltout FA. Right Methods to Extend the Meat Shelf- Life by Using of Natural Preservatives and Their Public Health Importance. J Medicine Care and Health Review. 2024; 1: 1-17.
159. Saad SM, Shaltout FA, Farag AAA, Mohammed HF. Organ phosphorus Residues in Fish in Rural Areas. J Progress in Engineering and Physical Science. 2022; 1: 27-31.
160. Shaltout FA. Importance of Extending the Shelf Life of the Meat. J Medical and Clinical Case Reports. 2024; 1: 1-10.
161. Shaltout FAE, Hussein MN, Kh.Elsayed N. Histological Detection of Unauthorized Herbal and Animal Contents in Some Meat Products. J Advanced Veterinary Research. 2023; 13: 157-160.
162. Shaltout FA. Abattoir and Bovine Tuberculosis as a Remerging Foodborne Disease. Clinical Medical Reviews and Reports. 2023; 6: 1-7.
163. Shaltout FA, Salem RM, Eldiasty EM, Diab FA. Seasonal Impact on the Prevalence of Yeast Contamination of Chicken Meat Products and Edible Giblets. J Advanced Veterinary Research. 2022; 12: 641-644.
164. Shaltout S, Shaltout F. Food Borne Bacterial Diseases Due to Consumption of Meat. Fish and Poultry Products. Arch Health Sci. 2024; 8: 1-8.
165. Shaltout FA. Our Opinion on Using of Irradiation in Food Preservation and Production. J Medical and Clinical Case Reports. 2024; 1: 1-9.
166. Hakeem KP, El-diasty EM, Shaltout F. Effects of natural compounds of some plants on microbial contamination and sensory quality of fish fillet during refrigeration. Benha Vet Med J. 2023; 45: 152-156.